Spanakipita Loaded Potatoes

By teresafu

Ingredients

• 4 medium russet potatoes 8-10 0z each scrubbed
• 1 tbs extra virgin olive oil
• 1 c diced onion
• 1 lb fresh spinach finely chopped or 4 cups frozen shopped spinach thawed
• 3 cloves garlic minced
• 1 tbs chopped fresh oregano or 1 tsp dried
• 1/3 c reduced fat cream cheese
• 3/4 tsp ground pepper
• 1/4 tsp salt
• 1 c feta cheese crumbled, divided

Preparation

Step 1

Preheat oven to 400
Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 50-60 mins. Let stand until cool enough to handle.
Meanwhile, heat oil in a large pot over medium heat. Add onion and cook stirring occasionally, until soft, 2 to 4 mins. Add spinach, garlic and oregano, cook stirring until hot about 4 mins. Remove from heat.
Reduce oven temperature to 375
Cut the potatoes in half and scoop the insides into a bowl. Place the skins in a 9x13 inch pan Add cream cheese, pepper and salt to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Stir in the spinach mixture and 1/2 cup feta. Stuff each potato skin with 3/4 cup of the filling. Top each with 1 tablespoon of the remaining feta.
Bake until the filling is steaming and the feta is browned 25-30 mins